Roasted Butternut Squash and Brussels Sprouts Recipe | Wicked Spatula (2024)

See how to roast butternut squash and brussels sprouts perfectly - great for fall and holiday tables! My roasted brussels sprouts and butternut squash recipe is sweet, savory, and healthy.

by Maya Last Updated on 45 Comments

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This butternut squash and brussels sprouts recipe is LIFE! My roasted brussels sprouts and butternut squash recipe features brussels sprouts and squash (obviously!), but also bacon, garlic and a drizzle of a slightly sweet and savory maple and mustard dressing.

It will make a delicious addition to any holiday table. But it’s also great on a Wednesday night. 😉 We have this roasted butternut squash recipe with salmon all the time!

How To Cut Butternut Squash

If you’ve never made this (or any other) baked butternut squash recipe, you may be wondering how to cut butternut squash, so I want to help you out. Due to the density of the butternut squash, it can be a tad intimidating to cut, but once you know how you’ll see that it’s not so bad.

  • Always have a really sharp knife handy before you start.
  • Cut the bottom off of the squash. This will keep it steady and have a flat edge on your cutting board.
  • Carefully peel the skin off the squash with a knife or vegetable peeler.

TIP: If you don’t mind using the microwave, toss the butternut squash in the microwave for 30 seconds before peeling. This will allow the peel to soften up, and it’s SO much easier to peel.

  • Slice the squash in half and remove all the seeds. Butternut squash can be very hard to cut through, so be careful!
  • Dice it into uniform pieces.

How To Prepare Brussel Sprouts and Butternut Squash

To make this roasted brussels sprouts and butternut squash recipe, you’ll want to prep them first. That way, they’ll have more surface area to char up, and get crispy and sweet.

  • Dice the butternut squash. Check my baked butternut squash recipe for a guide on how to cut butternut squash.
  • Prep the brussels sprouts. Slice off the steam and cut in half lengthwise. (You can cut into quarters if they are large.)

That’s it! Now you have your brussels sprouts and squash ready to roast!

How To Roast Butternut Squash and Brussels Sprouts

This recipe has so much flavor! Here’s how to make butternut squash and brussels sprouts:

  • Season the vegetables. Add the cubed squash and brussels sprouts to a bowl and sprinkle in garlic and diced bacon.

TIP #1: Freeze the bacon for a bit to make slicing easier.

TIP #2: We use a mix of whole garlic cloves and minced garlic. Make sure your mince is coarse, otherwise it will burn.

Roasted Butternut Squash and Brussels Sprouts Recipe | Wicked Spatula (1)

  • Mix the sauce. Mix together maple syrup, mustard, oil, paprika, salt, and black pepper together. Drizzle over the brussels sprouts and squash, then spread everything on a baking sheet.

TIP: The photos here show a baking dish, which you can use, but I now recommend using a baking sheet and spreading everything out. You’ll get much crispier butternut squash and brussels sprouts, with better browning.

  • Bake until the bacon is crispy and you can pierce the squash easily. Serve and enjoy!

Roasted Butternut Squash and Brussels Sprouts Recipe | Wicked Spatula (2)

How Do You Store Roasted Brussels Sprouts And Squash?

You can store this easy squash and brussels sprout recipe in the fridge for 3-5 days.

To reheat, warm up in the microwave, in a skillet with a bit of oil, or in the oven at 350 degrees F.

Can You Freeze This Brussels Sprouts And Butternut Squash Recipe?

Yes, you can freeze brussels sprouts and squash. Place them in a freezer-safe container or bag, and they will last around 1-2 months.

TIP: Don’t freeze raw squash and brussels sprouts, because the enzyme activity in them will destroy the flavor and texture. You want to freeze them either after roasting, or blanch them first and then freeze.

Just thaw them in the fridge, then reheat in the microwave, a hot skillet with oil, or in the oven at 350 degrees F.

Roasted Butternut Squash and Brussels Sprouts Recipe | Wicked Spatula (3)

What To Serve With Roasted Brussels Sprouts And Butternut Squash

This butternut squash and brussels sprouts recipe makes a perfect side to just about anything. Try it with some of these dinner ideas or your favorite roasted chicken:

  • Paleo Meatloaf – It doesn’t get more comforting than meatloaf, and this one is delicious whether you are paleo or not.
  • Lemon Chicken Piccata – This bright and lemony chicken is perfect
  • Beef Chuck Eye Steak – There is nothing better than a big juicy steak and roasted veggies.

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Roasted Butternut Squash and Brussels Sprouts Recipe | Wicked Spatula (5)

4.87 from 15 votes

Roasted Butternut Squash and Brussels Sprouts Recipe

See how to roast butternut squash and brussels sprouts perfectly - great for fall and holiday tables! My roasted brussels sprouts and butternut squash recipe is sweet, savory, and healthy.

Course Side Dish

Cuisine American

Keyword brussels sprouts and butternut squash recipe, brussels sprouts and squash, butternut squash and brussels sprouts, roasted brussels sprouts and butternut squash, roasted brussels sprouts and squash

Calories 267 kcal

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Author Maya Krampf from WickedSpatula.com

Servings 6 servings

Recipe Video

Click or tap on the image below to play the video and learn how to make this recipe!


★ Review Print

Ingredients

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  • 1 small Butternut squash (about 12 ounces; peeled and diced)
  • 1 lb Brussels sprouts (trimmed & sliced in half)
  • 5 slices Bacon (diced)
  • 3 cloves Garlic (minced coarsely)
  • 5 cloves Garlic (peeled, but whole)
  • 3 tablespoons Maple syrup
  • 3 tablespoons Whole grain Dijon mustard
  • 3 tablespoons Olive oil
  • 1 1/2 teaspoons Smoked paprika
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Black pepper

Click to convert between US & metric measurements:

US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

  1. Preheat the oven to 425 degrees F.

  2. In a large bowl, combine the cubed squash, sliced brussels sprouts, minced garlic, whole garlic, and diced bacon.

  3. In a small bowl, whisk the maple syrup, mustard, olive oil, paprika, salt, and pepper together. Pour over the vegetables and toss to coat.

  4. Transfer everything onto a large baking sheet in a single layer. Roast for about 30 minutes, or until the bacon and sprouts are crispy and the butternut squash is soft. If you would like it a bit crispier, simply place under a broiler for a few minutes.

Recipe Notes

Serving Size: 1 cup

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 267

Fat 15g

Protein 7g

Total Carbs 30g

Net Carbs 24g

Fiber 6g

Sugar 11g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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Roasted Butternut Squash and Brussels Sprouts Recipe | Wicked Spatula (2024)

FAQs

Do I need to peel butternut squash before roasting? ›

While butternut squash skin is edible and it can even turn nice and crisp when roasted, many people prefer to peel it first so it's easier to eat. Butternut squash skin is smooth and thin and the best way to peel it is by using a sharp vegetable peeler.

Why is my roasted butternut squash mushy? ›

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

Why are my roasted brussel sprouts soggy? ›

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.

Why is my roasted butternut squash watery? ›

The key to avoiding watery butternut squash is to roast it rather than steam it. Steaming butternut squash causes the vegetable to absorb more water and doesn't impart much flavor. Roasting the squash prevents this and caramelizes the vegetable's natural sugars, adding another layer of flavor to your dish.

Why is my butternut squash turning brown when I cook it? ›

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

Should you wash butternut squash before cooking? ›

Food Safety and Storage

Scrub winter squash with a vegetable brush under cool running water before cooking or cutting. Do not use soap. Do not wash squash before storing. Keep squash away from raw meat and meat juices to prevent cross-contamination.

Is it better to roast Brussels sprouts whole or cut in half? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

Do you roast Brussels sprouts face up or down? ›

Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down. This way, you'll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake.

Why do you soak Brussels sprouts before cooking? ›

Soaking Brussels sprouts in water is a terrific way to prep them to have a soft, juicy center that cooks to the perfect doneness in the same amount of time it takes those outer leaves to get nice and crispy.

Do you cook butternut squash up or down? ›

Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed. Remove from the oven and transfer each half to a plate, cut-side up.

What is the clear stuff coming out of my butternut squash? ›

Butternut squash contains a sticky, sap-like substance that is released when the fruit (squash is technically a fruit) is cut. The liquid is so strong that it can harden into protective scab if the squash becomes cut or damaged—much like a tree.

Why does my butternut squash taste weird? ›

The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.

Can you cook butternut squash with the skin on? ›

Butternut squash is delicious and packed with vitamins. Choose firm squash that feel heavy for their size. You don't even need to remove the skin; just make sure you wash it well as it goes soft when cooking.

Should squash be peeled before cooking? ›

Depending on what type of squash you are using you might not need to peel it, with thinner skinned squash such as butternut squash you can eat the skin. For thicker skinned squash it is often easier to cut the squash into large wedges, roast, and then peel the skin off after it's cooked when it's softer and easier.

Does butternut squash need to be ripe before cooking? ›

And the good news is that you don't even have to cut into a butternut squash to tell if it's ready to eat or not. You can tell if your butternut squash is ripe by the color and texture of the outer rind. If there are any green spots, it's definitely not ready to cook.

Can you eat the skin on squash? ›

All squash skin is edible. However, in the same way you wouldn't eat a banana peel, edible doesn't necessarily mean you want to eat it. Some squash has thin skin that's tasty and tender, while others have a tough shell that even cooked is chewy and stringy.

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